Mini Coconut Cream Pies - Dairy-Free & Vegan

• 1/3 cup sweetened coconut
• 6 ounces soft silken tofu, drained
• 1/3 cup sugar
• 5 tablespoons cornstarch
• 1 (14 ounce) can light coconut milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon coconut extract
• 6 graham cracker pie crusts, mini

1. Preheat oven to 350u0b0F Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
2. Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
3. Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
4. Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.

coconut, silken, sugar, cornstarch, light coconut milk, vanilla, coconut, graham cracker pie crusts

Taken from www.food.com/recipe/mini-coconut-cream-pies-dairy-free-vegan-439273 (may not work)